"aem" > wrote in message
...
> ...but what can I do with it for Saint Pat's Day? I have a very
> vigorous parsley plant that grows beyond my ability to use it up in
> ordinary ways. Anybody have any ideas about a dish that will use a
> lot of parsley? Even better if it's something that will go with
> corned beef. I don't want to make pesto because it's not warm enough
> yet to grow fresh basil. -aem

You can always just cut sprigs off, tie them together and hang it upside
down for a few days to make your own dried parsely.

I think this would go well with corned beef, though it is hardly Irish:

Ingredients:

2 large carrots, quartered lengthwise
3 stalks mint leaves, chopped
3 stalks parsley, chopped
2 cups mung beansprouts
1 small cucumber, julienned
2 cups ice water
tablespoon white vinegar
2 tbsp brown sugar
½ tsp salt

Directions:

Peel thin strips from the quartered carrots using a peeler.

Combine carrot strips, beansprouts and cucumber with water, vinegar, sugar
and salt. Mix well. Cover and refrigerate for 45 minutes.

Drain and discard liquid just before serving. Sprinkle with parsley and mint
leaves. Serve.

It's a great pallete cleanser too.

Paul